These biscuits are a delicious addition to a nice hot chai on a cool Autumn day! They are nourishing and grounding whilst maintaining the digestive fire and minimising the generation of toxins in the body.
- 1/2 cup plain flour
- 1/4 cup semolina
- 1/4 cup buckwheat flour
- 1/2 cup jaggery packed well (rapadura or coconut sugar are good alternatives)
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 4 tbsp ghee
- 2 tbsp ground almond
- 1/4 tsp ground ajwain seeds (optional)
- 1 tbsp ground sunflower seeds or pepitas (optional)
- 1/4 cup of un-homogenised full cream milk
- Combine all ingredients well in a bowl and add milk as required to achieve required consistency to roll balls in the palm of your hand. Not too wet not too dry.
Preheat oven to 180 degrees celsius. And line a baking tray with baking paper.
- Roll the biscuit batter into balls using your hand and place on the baking tray. Flatten each biscuit with the back of a fork.
- Place biscuits in the oven and cook for 15 - 20 minutes (I used the middle tray of my oven).
- Cool biscuits on a rack for 10 minutes and enjoy!
- Makes approximately 10 biscuits.
- Cooking time may vary depending on oven.
- Biscuits may become addictive so try to consume in moderation. I recommend 3 - 4 biscuits a week.
- I would avoid using wholemeal flours in this recipe as it tends to make the biscuit gritty. Unless you enjoy this texture.